Abe’s Market sells natural, chemical-free snacks, beauty products, pet supplies and more. They also sell vegan, gluten-free, dairy-free and kosher foods! Go now to check out Abe’s Market, I do this before I purchase any daily deal to make sure it is worth it to me.

**This deal gets better, if you make a 2nd purchase at Abe’s Market before 12/25/11, you will receive $10 in Eversave Save Rewards!

Ok, so I spend a lot of time changing and working on recipes. This one is one of my favorites! One I adapted and changed from one of my pre-gluten free recipes! I have to say that the finished cookies are just as good if not better than the original.

If you are looking for a great cookie recipe this year …you have to try these!

My crockpot is getting a workout! I have just had too much going on to spend time in the kitchen lately. It is so easy to toss a few ingredients in the good ole’ crockpot and walk away. The house ends up smelling great, dinner gets cooked, and I can actually accomplish something besides standing in the kitchen and looking cute. Don’t get me wrong, I like to look cute, but somebody has to do the laundry around here.

After I received many comments from you guys, I headed over to check out A Year Of Slow Cooking. I had no idea that she was gluten free too. Naturally, I grabbed a cup of coffee and began skimming through her recipes. This one caught my eye; Crockpot Orange chicken. If you are like me, I wondered if it would fall apart, or be mushy. I’m not a fan of mushy chicken. Rest assured, this recipe is not mushy! It is some of the best Orange Chicken I have ever had!

I just tossed it in the crockpot, put some rice in my handy dandy rice cooker, and when I was ready to serve threw a bag of steam broccoli in the microwave. Dinner was on the table in no time! You really should try this one out! By the way, I received a sample of flour from Oh My Gluten Free. I used it for the breading for the chicken. It worked phenomenally! I have some left that I am going to try in my oatmeal raisin cookies. It’s got a great texture! Head over and check out Oh My Gluten Free!

Directions

Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won’t need it.

Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating. Plop the chicken pieces into your slow cooker.

In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup; Taste. If you’d like the chicken to be a bit sweeter, add a touch more sugar.

Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours or on high for 3. Serve over white or brown rice.

**I plan on making a double batch next time so I can use a full can of OJ. There will be plenty for leftovers, or the freezer for dinner another night!**

Thanksgiving is this week and with all the Pumpkin Pie and Pecan Pie, I thought it was time to make room for a new favorite; Apple-Cranberry Crisp!

Fruit is big in my house! We are always eating one kind, or another for a snack. I bought a ton of it just today, including the BOGO Cranberries. I don’t know if you have ever tried a fresh cranberry, but they are not a snacking food. They are very tart, and not at all sweet. So, as I sat here wondering what to do with them I eyeballed the bowl of apples from the farmers market last week. I really ought to do something with those too, I thought. BINGO!

I decided to make a crisp because I knew I could make the topping Gluten Free, and that is an issue in my house. You can use any type of flour you choose when you make yours, it will be equally as yummy! I added a little orange zest, and juice to the cranberry and the apple. It is just the Florida girl in me. Sorry, I love the zing the citrus adds! It makes the house smell so festive.

Grab an extra bag of cranberries at the store and add this treat to your Thanksgiving feast!

Directions

Cook Sweet potatoes in boiling water for 45 minutes to an hour or until tender. I wrap mine in aluminum foil and bake in the oven at 400 until cooked through….you’ll know when they are ready! Let them cool to touch. Peel and mash.

This was one of the first Gluten Free recipes I made. The funny thing is it is still one of the best ones I have! It makes a huge batch of Pumpkin Muffins. I freeze the extras for quick breakfasts! We absolutely love them! I have a house full of pumpkin fans.

It is the perfect time of year to bake a batch and enjoy the smells of fall!